1. Soak the cod in cold water for 2-3 days (depending on the thickness of the pieces) changing water twice a day. In the last day add the chick peas to the water to soak overnight.

2. Boil in fresh water (with a little more salt) with an “cloved onion” (a peeled onion with cloves) and bay leaves. Take off the heat when chick peas are cooked (these take about 45 minutes and should be soft while keeping their shape).

3. Boil the cod for about 5 minutes (the middle should be practically raw) in the same water as the chick peas and put aside.

4. Make the dressing in a pestle and mortar. Smashing the garlic cloves with some sea salt, add cumin seeds and crush, then add the olive oil.

5. Shred the cod into small pieces and mix with the drained chick peas, red pepper and roughly chopped parsley. Toss in the dressing and serve.

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This blog is a collection of personal recipes, tricks, techniques and thoughts relating to a Portuguese perspective on food. Portuguese food is not well known internationally and part of me wants to keep it that way. This blog represents the other part which intends to reflect a culinary tradition which by being fragile and in some ways lacking in identity is still interesting in comparison to the over formalised cuisines of France, Italy and Spain.